This recipe tastes great with the long green variety of eggplants. If you can’t find the green kind you can use whatever you have just like I did here. Though it might not taste as good it still will do sufficient justice to your taste buds.
2 lbs eggplant (I’ve used the small round/oval ones, but the long green ones work best)
1/2 tsp three Cs spice mix (cardamom-cinnamon-clove spice mix)
1/2 cup fresh shredded coconut
3 tsp coriander seeds
1/4 tsp fennel seeds
1 large onion, chopped finely julienne style
1/2 tsp chili powder( base it on tolerable spice level)
1 tbsp ginger-garlic paste
1 tsp black mustard seeds
1 tsp cumin
1/4 tsp turmeric
1/2 tsp of tamarind paste
1-2 sprigs of curry leaves
refined vegetable oil
salt to taste
If you are using the small egg plants like I’ve used -cut off only the green stalk of the eggplants letting the green ring on the top remain (this will help hold the individual eggplant together even after it is cooked), make four slits at the bottom keeping the eggplant still intact as a whole. If you are using the long green kind then cut them into big chunks
Heat about 2 to 3 tsp of refined oil in a wide flat bottomed pan
Place the eggplants in the pan so that every eggplant touches the floor of the pan. Set the flame high for about 3 –4 mins or until one side of the eggplant is caramelized, then turn them over to the other side repeat the procedure. If there isn’t enough space in the pan, do them in batches.
Sprinkle a little salt on top of the eggplant after the two sides are caramelized, close the pan and cook in low flame for 4 -5 mins or until the eggplants are almost (not completely) cooked.
Dry roast the coriander, fennel and cumin seeds (each separately)
Grind them into a semi coarse mixture along with the coconut.
Heat a table spoon refined oil, add mustard and curry leaves corns and sauté until the mustard pop.
Add in the chopped onions, sauté till golden brown
Add ginger-garlic paste and sauté for another few minutes till the oil comes clear.
Add in the tamarind paste , the ground mixture, 3 Cs spice mix,turmeric & chili powder and 1 cup od water and stir till the they all come together.
Add in the almost cooked eggplants and cook for few more minutes till the eggplants are fully cooked, add in hot water if the consistency of the gravy is too thick.
Add salt to taste.
Serve with Indian breads or rice
Tags: Egg Plant/Brinjal